Strawberry, Rhubarb, and Orange Jam
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 34 min.
Ready in
Calories:
493
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 115 g | (77 %) | ||
| Sugar added | 100 g | (400 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 115 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
5
- Ingredients
- 400 grams Rhubarb
- 400 grams Strawberries
- 3 organic Oranges
- 1 Vanilla bean (seeds)
- 500 grams jam sugar (2:1 ratio)
Preparation steps
1.
Rinse, trim, and chop the rhubarb and strawberries. Rinse the oranges in hot water, then pat dry. Finely grate the zest, and peel the oranges thoroughly. Make sure to remove all of the bitter white pith. Remove the whole fruit segments, then chop.
2.
Catch any juice created in a bowl, and squeeze the remaining pulp of its juice. Mix the juice with the zest, chopped segments, rhubarb, strawberries, vanilla, and sugar in a saucepan. Mix well, and let stand for 1 hour. Bring to a boil, and cook for 4 minutes.
3.
Fill the jam to the brim into the prepared, sterilized jars. Seal tightly and turn upside down to cool for 10 minutes. Turn right side up and cool completely. Store the jam in a cool, dark place. To serve, pour into small glasses.
